Page 38 - #86 eng

C

barista, who might be more interested in identifying
coffee flavors for themselves or their customers. For
Morten Münchow — founder and general manager of
CoffeeMind — that much is clear. CoffeeMind is a
Copenhagen-based Coffee Academy, that provides
unique educational coffee courses, plus invaluable
research and consultancy services within the various
areas of the Speciality coffee industry for both indi-
vidual customers and businesses. The academy’s cur-
riculum includes both SCA-certified and customized
coffee education, with a special focus on quality con-
trol and sensory analysis.
Ida Steen is a sensory scientist and runs a Senso-
ry Performance class at CoffeeMind Academy. Through
individualized palate analysis and training, the class
participants learn how to understand their own
strengths and weaknesses when it comes to identifying
flavors and aromas. Using the SCA Coffee Flavor Wheel
during Sensory Performance was tricky for Ida, as it
didn’t quite fit the needs of the classroom. The five
basic tastes — sweet, salt, sour, bitter and umami —
are mixed up with aromas in the SCA’s wheel and while
there is a scientific explanation for that, it might not
be practical for educational purposes.
“We wanted our aroma wheel to be easily under-
standable and the descriptors easily accessible. It is
not research-based as the SCA Coffee Flavor Wheel,
but it is based on scientific definitions of aroma and
taste and the experience from years of teaching and
training coffee professionals in coffee aroma detection.
Hopefully it can be an inspirational training tool,”
A Different Approach Morten says.
CoffeeMind’s wheel is different, as it is designed
You might be wondering at this stage, what ex- to be more practically relevant and easy to use in a
actly might be the purpose of a flavor wheel. Actually, classroom. The colors are matched with the flavor and
multiple flavor and aroma wheels exist for many kinds aroma substance. The larger ring shows us the aromas
of food and drink including coffee, wine, cheese, gin, and represents the orthonasal olfaction (nose), while
honey, and chocolate. These wheels provide a common the smaller inner ring focuses on the tastes and rep-
reference point and language for industry profession- resents the retronasal olfaction (mouth). Last but not
als to communicate about product attributes. As an least, there is a mouthfeel section in the middle, which
educational tool, flavor wheels can be used in training is important for identifying the different ways coffee
and development, to help people understand and iden- can feel in your mouth. “We wanted our aroma wheel
tify different flavors. Within the coffee industry con- to be easily understandable and the descriptors easily
text, such a wheel is an essential tool for the calibration accessible. It is not research-based as the SCA Coffee
of a sensory panel and helping coffee professionals to Flavor Wheel, but it is based on scientific definitions
identify different coffee flavors and aromas. of aroma and taste and the experience from years of
As such, it is important to take into account who teaching and training coffee professionals in coffee
is going to use this wheel and why. A sensory panel aroma detection. Hopefully it can be an inspirational
will have different requirements to a coffee roaster or training tool,” Morten says.

38 39